Orange Ales – Spring TX

Original Recipe

Similar to my NEIPA recipes, I wanted to produce something more geared toward a competition judge’s palate. So, here I came up with a recipe that sort of blended what I know about true-to-style IPAs while still adding some of my personal touch to the finished beer. Check it out!

For anyone wondering about the knockout edition – I use a 108º whirlpool for 30 minutes. This recipe is my standard practice of just that.


  • ABV – 5.2%
  • IBU – 68
  • SRM – 5.3
  • Simplified pitching: 90% M36, 10% M47


  • Sulfates – 150PPM

  • Chloride – 100PPM

  • Calcium – 20PPM

  • Magnesium – 20PPM

  • Estimated Mash pH – 5.2


  • Belgian Pale Ale 

  • Carafoam

  • Flaked Oats

  • Carared


  • Simcoe

  • Enigma


  • M36 Liberty Bell

  • M47 Abbey Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.8 gal 60 min 63.6 IBUs 4.7 SRM 1.053 1.013 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %


Name Amount %
Pale Malt (2 Row) Bel 8.511 lbs 76.12
Carafoam 1.5 lbs 13.42
Oats, Flaked 13.62 oz 7.61
Carared 5.1 oz 2.85


Name Amount Time Use Form Alpha %
Simcoe 1 oz 60 min Boil Pellet 13
Enigma 1 oz 6 min Boil Pellet 15
Simcoe 1 oz 6 min Boil Pellet 13
Enigma 4 oz 1 min Aroma Pellet 15
Simcoe 2 oz 1 min Aroma Pellet 13
Enigma 8 oz 0 min Dry Hop Pellet 15


Step Temperature Time
Mash In 152°F 60 min
Mash Out 168°F 10 min


Step Time Temperature
Primary 7 days 62°F
Aging 10 days 40°F


Flame out hops - had some mosaic and citra left over from 15 minute addition. So I dumped them in the whirlpool. 80 grams total.
Added 80 grams of Tam's sugar of tartar into whirpool too.
Marshall Bishop

Author Marshall Bishop

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Join the discussion 10 Comments

  • Tld6008 says:

    Congratulations!!! Looking forward to making this one for sure. Can you elaborate on the Notes comment regarding Mosiac and Citra flameout hop addition?

    • Thanks! I’m happy to elaborate but it’s not Citra or Mosaic lol. I did my usual 108° for 30 min on this one for the WP/knockout. I like adding higher IBUs earlier in the boil for a more rounded flavor, which you already know. The whirlpool is more about getting that sticky goodness into the fermenter.

  • Thomas Baldwin says:

    Hi Marshall. Super interesting recipe. How did you find the contribution of the M47 yeast? Also what is the purpose of the cream of tartar added to the whirlpool?

    • Good questions!
      So the story behind the cream of tartar goes like this: My aunt loves to bake and uses sugar a lot. I needed inverted sugar for this recipe and did not want to go to the LHBS. She offered to make inverted sugar and apparently that uses CoT. So that’s how tartar ended up in the whirlpool.
      The M47 yeast was great. IIRC it was much weaker than something like T58 which makes it more forgiving and easier to blend.

  • Thomas Baldwin says:

    I had a little hunch it would be to do with inverting sugars, but wasn’t certain as I’ve only ever done it using citric acid, not tartaric.

    That’s really cool to hear about M47. I’m looking a lot now at how blending non-traditional yeast into hop forward beers can be played with in much the same way as blending hops, thinking about dialling characteristics up and down. Beyond this blend and the treehouse blend you have played with are there other dry (or wet) yeast blends you’ve used in this way, and if so how did you find them?

    Thanks for publishing all this, it’s a great contribution to the scene!

    • You’re welcome. I do a lot of this alone as there’s no one around who shares the interest like I do. I suppose if I had a group of friends here that I brewed with, this might not have been published haha. I’m glad to be helping people though as it keeps me interested.

      I’ve blended a lot of yeast. One of my favorites was 1318 and 007 as the 1318 adds something I could never quite get with 007 alone, but I never cared for how finicky 1318 was by itself. Going from gen1 to gen2 was almost a different yeast sometimes. I’ve also blended ale yeasts with champagne and wine yeasts that turned out fantastic but that was more of a “what can I throw in here, oh here’s something…plop.” So I didn’t keep track of those happy accidents. Another favorite of mine is Abbey Ale with a bitter Saison yeast. I loved that one!

  • David says:

    Great recipe! What percentages of yeast are you using in your blend of M36 Liberty Bell and M47 Abbey Ale?

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